This is our standard Sunday dinner when the Granny is coming over – a beautiful leg of lamb with a delicious crusty herb coating, roast potatoes and whatever veg is going.
Wash down the leg, unless your butcher already has, and grab a skewer and pierce the skin all over on the fat side of the leg. Pat it dry and place on tin foil in an oven dish.
In a bowl add soft butter to whatever herbs you like. My mix contains parsley, rosemary, thyme, mint, tarragon and chives. Make sure the herbs are chopped finely and mix them in with the soft butter until the butter goes an off-yellow green.
Spread evenly across the leg of lamb. Close the tin foil around the meat and pop in a preheated oven (190 degrees celcius) for 3 hours. (We calculate our lamb cooking time as 60 minutes per kilogram of leg, as we like it well done, but drop 30 odd minutes off it if you like it a little pink). After you’ve calculated whatever cooking time you want, leave it roast and 30 minutes before the end of the allotted time, open the tin foil up to let the herb butter crust up on the leg.
Leave it to rest once out of the oven for 10-15 minutes and cut and serve with mint sauce.